Bourbon-Pecan Sweet Potato Casserole

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 110 min · vegetarian

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Ingredients

• 3/4 lb sweet potatoes
• 8 tbsp (1 stick) unsalted butter, divided
• 1/2 tbsp bourbon
• 1/4 cup pure maple syrup
• 1 large eggs
• 1/4 tsp vanilla extract
• 1 (zest and juice) orange
• 1/4 tsp ground cinnamon, divided
• 1/4 tsp cayenne pepper
• 1/4 cup pecan halves, chopped
• 1/4 cup light brown sugar
• 1/4 cup all-purpose flour

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Prick the sweet potatoes and roast them whole on a foil-lined pan 60 minutes, until collapsing — roasting instead of boiling concentrates the sugars and keeps the filling from going watery. Drop the oven to 350F.
2. When cool enough to handle, scoop the flesh into a large bowl. Mash with 5 tablespoons of the butter, the bourbon, maple syrup, eggs, vanilla, the orange zest and 2 tablespoons of its juice, 1 teaspoon of the cinnamon, and 1/2 teaspoon salt until smooth.
3. Spread the filling in a buttered 9x13 baking dish.
4. Make the topping: stir the brown sugar, flour, remaining 1/2 teaspoon cinnamon, and the cayenne — our praline spice, warm with a whisper of heat — with the remaining 3 tablespoons butter, melted, then fold in the pecans.
5. Crumble the topping evenly over the filling.
6. Bake at 350F for 30 minutes, until the topping is toasted and the edges bubble. Rest 10 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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